Mint Chocolate Chip Cupcakes

Tiffany Hill

Servings

28 Cupcakes

Category

Dessert

IF YOU ARE MAKING BLIND BOX CUPCAKES, PLEASE SEE THE FOLLOWING DETAILS:

Suggested Selling Price: $5-$6 per Blind Box. Please see my pricing formula here.

Mint Chocolate Chip Cupcakes

Ingredients

  • 13.25 oz. chocolate cake mix (brand does not matter but this one is my favorite)

  • 1 cup all purpose flour

  • 1 cup granulated sugar

  • 2 TBSP vegetable oil

  • 3 whole eggs

  • 1 ⅓ cup water

  • 8 oz. sour cream

  • ½ tsp vanilla extract

  • ½ cup cocoa powder

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  • 1 ½ cups, high quality, semi-sweet chocolate chips

  • 1 cup heavy cream

  • 1 tbsp butter

  • 1–2 tsp light corn syrup

  • Optional: 1-½ teaspoons peppermint extract

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  • 4 sticks (2 cups) salted butter, softened

  • 5 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoon peppermint extract

  • Drop or two of green food coloring

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  • Mini chocolate chips

  • Andes mint candies

Directions

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    1. Preheat oven to 350 degrees

    2. Place all ingredients in mixing bowl and mix on medium speed until incorporated

    3. Note: You really just dump it all in…semi-scratch cakes are super easy and not finicky at all.

    4. Line each cavity of your cupcake pan. I use these liners.

    5. Fill each cupcake cavity 2/3 full with batter. I add two scoops using this cookie scoop but you can also use a spoon or any method you’re most comfortable with.

    6. Bake at 350 for 18-20 minutes or until a toothpick inserted into the center comes out clean.

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    1. Heat the heavy cream until just steaming (not boiling). If using the microwave, heat in short intervals, stirring between each, until hot and steaming.

    2. Pour over chocolate and let sit for 2–3 minutes.

    3. Stir slowly until fully smooth.

    4. Add butter and corn syrup, stir until glossy and silky.

    5. Note: I sometimes enhance the mint flavoring of these cupcakes by also adding 1-1 ½ teaspoons of peppermint extract to the chocolate ganache.

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    1. In a large mixing bowl, beat the softened butter on medium-high speed for 5 minutes until pale and creamy.

    2. Add both extracts plus a drop or two of green food coloring and then add the powdered sugar gradually, mixing on low speed at first to prevent a sugar cloud.

    3. Once incorporated, increase speed to medium and beat until smooth.

    4. Beat on medium-high speed for an additional 5 minutes until light and airy.

    5. Beat on lowest setting for another five minutes to remove air bubbles and smooth out buttercream.

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    1. Allow the cupcakes to cool completely before decorating.

    2. Using a cupcake corer, remove the center of each cupcake, creating a cavity for the filling.

    3. Spoon or pipe the cooled chocolate ganache into the center of each cupcake, filling the cavity just to the top. Avoid overfilling, as the ganache may ooze out while decorating.

    4. Pipe a swirl of buttercream over each cupcake. Note: If using my recommended boxes, be careful not to pipe to high or they will not fit in the box.

    5. Dip the edges of the buttercream swirl in mini chocolate chips.

    6. Add 1-2 Andes Mint Candies to the top of the cupcake.

    7. Refrigerate the cupcakes briefly, or flash freeze for 10 minutes, to allow both the buttercream and ganache to set before packaging.

    8. Note: To help keep cupcakes secure during transport, pipe a small dot of buttercream onto the bottom of each cupcake before placing it in the box.